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Instant Pot Chicken
The Instant Pot is a really easy, efficient way to cook chicken. A major game changer in our house. Before using the Instant Pot my husband and I typically overcooked our chicken. We tend to be cautious maybe even anxious about undercooking chicken. The Instant Pot has changed everything.
Boneless Skinless Chicken in the Instant Pot
In the Instant Pot place 1 1/2 cup of low sodium chicken stock in the bottom of the Instant Pot.
Place chicken breast in the bottom of the pot and season with your choice of spices. A favorite seasoning of ours is Lawry’s Chicken Poultry Rub you can find it here or your local Sam’s Club (that’s where we get it). Lightly season your chicken.
Lock the lid and seal the Instant Pot.
Select “poultry” and adjust time to 20 mins.
Release steam upon completion.
*For frozen raw chicken simply add 5 minutes to your time.
Select “poultry” “25 mins” and release steam when the time is up.
Now that we know how to cook chicken in the Instant Pot let’s make some awesome Buffalo Chicken Dip.
In our home spicy food is a favorite of both my husband and 11 year old son. When I get more time I will share other favorite chicken recipes but for now, I’d like to share with you how we make Buffalo Chicken Dip.
Buffalo Chicken Dip is perfect for get togethers as an appetizer, tailgating at a football game or as a meal.
Buffalo Chicken Dip
- 16 OZS Philadephia Original Cream Cheese
- 12 FL OZ Frank’s RedHot Buffalo Wing Sauce
- 4 Cups Shredded Colby Jack Cheese
- 1 Cup Ranch Dressing
- 5-6 Boneless Skinless Chicken Breast
In the Instant Pot cook chicken as indicated above. If you do not have an Instant Pot you need to get one (haha) I am teasing. Any cooked boneless, skinless chicken will work.
In a separate pan pull apart chicken with a fork.
Melt Cream Cheese and Shredded Colby Jack Cheese in a stock pot. Be sure to continuously stir so the cheese does not burn.
Add ranch dressing and Frank’s RedHot Buffalo Wing Sauce to cheese mixture, stir until combined.
Add pulled apart chicken to the cheese and hot sauce mixture, stir to combine.
In an oven safe pan place the ingredients being sure to spread mixture evenly.
*You can add extra cheese on top if you’d like at this point.
Set oven to 400 and allow the Buffalo Chicken Dip to cook for approximately 20 minutes. Be sure to check as all ovens are different. We like ours to brown a little on the top.
Once the dip is done you can dip chips or veggie sticks! I’m adding the link to the On the Border Chips so you can see what the packaging looks like but honestly you can find them at the grocery store for way less! We love these or the Kirkland brand Tortilla Chips the best.
We hope you enjoy this Buffalo Chicken Dip! It’s a huge favorite in our house. If you are lucky to have leftovers it does heat well the next day… or two. Let us know what you think if you try it! Enjoy!